Food additives manufacturers to give you a brief introduction of several types of food additives.

antioxidants

The mechanism of action of antioxidant is quite complex, and there are many possibilities.Some antioxidants are due to their own easy oxidation, the first reaction with oxygen, thereby protecting the food.Such as VE.Some antioxidants can release hydrogen ions to break down the peroxides produced in the automatic oxidation process of oil, making it unable to form aldehydes or ketones such as dilauryl thiodipropionate products. Some antioxidants may combine with the peroxides produced to form hydroperoxides, which interrupt the lipid oxidation process and thus prevent the oxidation process, while antioxidant free radicals may form themselves. However, antioxidant free radicals may form stable dimers or interact with peroxide free radicals ROO-.

Combine to form a stable compound.

bleach

Both of these substances produce sulfur dioxide (SO2), which in the presence of water forms sulfurous acid (H2SO3).Besides having bleach action, it also has antiseptic action.In addition, due to the strong reducibility of sulfurous acid, it can consume the oxygen in fruit and vegetable tissues, inhibit the activity of oxidase, and prevent the oxidative damage of vitamin C in fruits and vegetables.

Sulfites can be metabolized in the body to become sulfates, which are excreted from the urine through a detoxification process.Such compounds as sulfites are not suitable for animal foods to avoid unpleasant odors.Sulfites have a destructive effect on vitamin B1, so foods with high content of B1, such as meat, grains, dairy products and nuts, are also not suitable.Its use is severely restricted in the United States and other countries because of its ability to cause allergic reactions.

colorant

Also known as pigment, is to make food after coloring to improve its sensory properties of a kind of material.According to its nature and origin, food pigment can be divided into two categories: natural food pigment and synthetic food pigment.Edible synthetic pigment belongs to artificial synthetic pigment.

The characteristics of edible synthetic pigment: bright color, stable nature, strong colouring power, strong firmness, can obtain any color, plus low cost, easy to use.

But synthetic pigments are mostly harmful to humans.Some of the toxicity of synthetic pigments are direct toxicity to human body due to their chemical properties.

Some or produce harmful substances in the metabolic process;Arsenic, lead or other harmful compounds can also be contaminated during the production process.

Titanium dioxide

Natural food pigments are mainly pigments extracted from animal and plant tissues. However, the components of natural pigments are relatively complex. After purification, the functions of natural pigments may be different from the original ones. In addition, the chemical structure may change during refining. In addition, in the process of processing, there is the possibility of contamination, so it cannot be considered that natural pigments are necessarily pure and harmless.

Synthetic food coloring, like other food additives, requires rigorous toxicological evaluation for safe use.Including chemical structure, physical and chemical properties, purity, form of presence in food and degradation process and degradation products;(2) Along with the food is absorbed by the body, in the tissues and organs of the retention distribution, metabolic transformation and excretion status;(3) itself and its metabolites in the organism caused by biological changes, but also to the organism may cause toxicity and its mechanism.Including acute toxicity, chronic toxicity, effects on reproduction, embryo toxicity, teratogenicity, mutagenicity, carcinogenicity, sensitization, etc.

stabilizer.color-protecting

Coloring agent is also called hair color agent.In the process of food processing, in order to improve or protect the color of food, in addition to the use of pigment directly to the food coloring, sometimes also need to add an appropriate amount of color agent, so that the product presents a good color.

Enzyme preparation

Enzyme preparation refers to the extraction of enzymes from living things (including animals, plants and microorganisms) that have the properties of biocatalytic enzymes. It is mainly used for accelerating food processing and improving food product quality. The enzymes allowed in China are: papain, extracted from the latex of immature papaya;And proteases prepared by Aspergillus oryzae, Bacillus subtilis, etc.Alpha-amylase -- mostly from Bacillus subtilis;Saccharifying amylase -- Aspergillus Niger, rhizase, monascus, endosporase are used to produce this enzyme preparation in China.Pectinase produced by Aspergillus Niger, Aspergillus oryzae, aspergillus flavus, etc.

Flavoring agent

It refers to the substance used to supplement, enhance or improve the original taste or taste of food.Some are called umami agents or savoury agents.

The permitted flavoring agents in China are sodium glutamate, disodium -guanosine and 5 '-disodium inosine - disodium nucleotide, disodium succinate and L-alanine.Monosodium glutamate is l-monosodium glutamate containing a molecule of crystalline water.Soluble in water, crystal water is lost at 150℃, pyrrolidone occurs at 210℃ and coke glutamate is generated, which is decomposed at about 270℃.It is stable to light, racemization occurs under alkaline conditions, and the flavor decreases.When heated under the acidic PH condition of below 5, pyrrolidine is easy to occur, turning into coke glutamate and reducing the taste power.

At neutral temperatures the heating changes little.Glutamate is a low toxic substance.There is no toxicity problem under general dosage conditions, but the series of flavor enhancers are widely used in a variety of foods.No special rules are required.Over the years, many meat extracts, yeast extracts, hydrolyzed animal proteins and hydrolyzed vegetable proteins have been developed.

preservatives

It refers to the material that can inhibit the reproduction of microorganisms in food, prevent food spoilage, and prolong food storage life.Preservatives are generally classified into acid preservatives, ester preservatives and biological preservatives.